Ingredients
10
10 servings
- •1 ¼ cups graham cracker crumbs
- •¼ cup white sugar
- •¼ cup unsalted butter, melted
- •2 (8 ounce) packages cream cheese, softened
- •½ cup white sugar
- •3 large eggs
- •¾ teaspoon vanilla extract
- •1 pint sour cream
- •½ cup white sugar
- •1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl until well mixed. Press into the bottom and halfway up the sides of a 9-inch round pan.
- Combine cream cheese, sugar, eggs, and vanilla extract for filling in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Pour into crust.
- Bake in the preheated oven until nearly set and only slightly jiggly in the center, about 18 minutes. Raise the oven temperature to 475 degrees F (245 degrees C) and keep cheesecake in for 2 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Leave the oven on.
- Combine sour cream, sugar, and vanilla extract in a bowl and mix with a spoon. Pour carefully over the cooled filling.
- Bake in the oven until topping is set, about 10 minutes. Remove from the oven and let stand at room temperature for 5 to 6 hours. Refrigerate until ready to serve.
Nutritional Facts
Per 10 servings
- Calories: 460
- Carbohydrate: 36g
- Fat: 32g
- Fiber: 0g
- Protein: 8g
- Sugar: 29g
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